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★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Modak is a sweet dumpling that is either steamed or fried. It has an outer dough made with flour such as rice or wheat and a sweet aromatic filling inside made with ingredients like coconut, sugar, and jaggery. My Fried Modak recipe shows three different types of sweet fillings. The other type of Modak is called Mawa Modak which is made using milk solids, sugar, and a variety of flavors. My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10-day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm. My Mom is well-known amongst friends and family for her scrumptious Modak. Her signature Tri-Color Modak is made by shaping the outer covering with colored dough. She is always whipping up batches of Modak to share and also makes them when she gets special requests. UPDATE: Please check the instructions and video for steaming modak in Instant Pot
Storing and Reheating Modak
Modak stays well at room temperature for a day. For extended shelf life refrigerate in an airtight container for up to 3 days. To reheat simply re-steam them for 3 to 4 minutes.
Recipe
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